Easy Gajar Matar Aloo Recipe: Perfect Comfort Food For All Seasons

Gajar Matar Aloo is a simple and flavorful North Indian curry made with carrots, green peas, and potatoes. The dish is cooked in a spiced onion-tomato base, garnished with garam masala and fresh coriander. It's a comforting and nutritious vegetarian dish, perfect with roti or rice.

Ingredients:

• 2 medium-sized carrots (gajar), peeled and chopped
• 1 cup green peas (matar), fresh or frozen
• 2 medium-sized potatoes (aloo), peeled and chopped
• 1 large onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1-2 green chilies, slit (optional for heat)
• 1-inch piece of ginger, finely chopped or grated
• 3-4 cloves of garlic, minced
• 2-3 tablespoons cooking oil (such as vegetable oil or mustard oil)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder (dhania powder)
• 1/2 teaspoon cumin powder (jeera powder)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnishing)
• 1/2 cup water (adjust as needed)

Instructions:

1. Preparation:

• Start by preparing all the vegetables. Peel and chop the carrots and potatoes into bite-sized pieces. If using fresh peas, shell them. Finely chop the onion, tomatoes, ginger, and garlic. Keep all ingredients ready before you start cooking.

2. Tempering and Saut ing:

• Heat 2-3 tablespoons of cooking oil in a large pan or kadai over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds. Let them sizzle and crackle for a few seconds until they release their aroma.

3. Onion and Spice Base:

• Add the finely chopped onions to the pan. Saut the onions until they turn golden brown. This step is crucial as it forms the base of the curry. Stir occasionally to avoid burning.

4. Ginger-Garlic and Tomatoes:

• Add the minced garlic, chopped ginger, and green chilies (if using) to the onions. Saut for a minute until the raw smell of garlic disappears. Then, add the chopped tomatoes to the pan. Cook the tomatoes until they soften and begin to release oil from the sides. This may take about 5-7 minutes.

5. Spices:

• Lower the heat slightly and add the dry spices: turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to ensure the spices are well incorporated into the onion-tomato mixture.

6. Cooking Vegetables:

• Add the chopped potatoes and carrots to the pan. Mix them well with the spiced onion-tomato base. Pour in about 1/2 cup of water, stir, and cover the pan with a lid. Cook on low-medium heat for about 10-15 minutes, stirring occasionally, until the potatoes and carrots are tender. The steam will help cook the vegetables evenly. If the mixture dries out, add a little more water.

7. Adding Peas and Final Touches:

• Once the potatoes and carrots are nearly cooked, add the green peas to the pan. Mix well and cook for another 5-7 minutes until the peas are tender. Sprinkle garam masala powder over the curry and mix well. Cook for another 2 minutes, then turn off the heat.

8. Garnishing:

• Garnish the Gajar Matar Aloo with freshly chopped coriander leaves. Serve hot with roti, paratha, or rice.

This simple yet flavorful dish combines the sweetness of carrots, the earthiness of potatoes, and the slight bitterness of peas, creating a well-balanced vegetarian curry that's perfect for any meal.